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Dechipping my old Sabatier.... and looking for new knife.
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Thread: Dechipping my old Sabatier.... and looking for new knife.

  1. #1
    Senior Member rdpx's Avatar
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    Dechipping my old Sabatier.... and looking for new knife.

    With thanks to Benuser and particularly Chinacats, who on my first thread the other day told me that before I worried too much about a new knife, I should pour a little bit of love onto my abused but lovely old Sabatier.

    So here is a BEFORE/AFTER photograph of what I did, which I am sure is a fairly amateur job, but I am after all an amateur, and a beginner at that.



    This was done using a #240 whetstone for about 40 minutes or so, followed by #1000 to clean it up a while.

    It is a fine old 8" knife - after reading stuff on here I even weighed it at about 200g, and measured the thickness, at about 2mm.

    >

    Still on my quest to find a new knife to replace it with, I am leaning towards a Carbonext, as all advice seems to be that they are a great deal - I am far from decided though, and price of whetstones needed may yet affect my final choice. Tempted by the Inazuma Wa Gyuto or Hattori HD at slightly higher price, love idea of the Hattori FH but price just too high for me I think as first J knife. Might also have to settle for the Fujiwara FKM.

    Regarding stones:

    As I already have a #240/#1000 stone [GF's old Global with the #1000 side barely used] should I just buy myself a finer grade stone? Or should I get a finer combi stone? Not sure how fine I need, or what incerements should be. What I have learned is that the #1000 is the rough start option, rather than the "fine finish" I had thought it was !

    Three options I have seen are:-

    1. 3000/8000 http://www.richmondcookshop.co.uk/pr...kla0fdp0lja5s6

    2. 3000 http://www.ebay.co.uk/itm/TANAKAYA-S...item35c1cdbfe5

    3. the 6000 from here: http://japanesechefsknife.com/WhetStonesForSale.html


    One last thing - I was fairly settled on a 210mm knife, but many posts here are making me think I need a 240mm as almost every other post seems to say "i need a longer Gyuto". Do you all think I will regret the shorter knife?

    Thanks again to CC and B!

    Robert

  2. #2

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    If you are a pro, you always need a longer knife but that's because you are looking for speed. Example, cut two potatoes at once rather than one. At home with no rush? Meh. What feels better in your hand? 210 or 240?

    If you get another stone, I don't think you need anything more than a 6000 stone.

    Not sure of your shipping limitations. The Carbonext is a good knife in my opinion, I have nothing bad to say about it. But... I think the Geshin Ginga is a better knife. My two cents.

    -AJ

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    Nice work on the sab

    Was a carbonext in the BST already in the UK which is a good deal.
    Stones wise you could get a king 4k and/or a strop and compound as the budget option, or for more money could go for a nicer finishing stone and strop.

  4. #4
    Senior Member rdpx's Avatar
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    Quote Originally Posted by ajhuff View Post
    Not sure of your shipping limitations. The Carbonext is a good knife in my opinion, I have nothing bad to say about it. But... I think the Geshin Ginga is a better knife. My two cents.

    -AJ
    But this knife is $100 more expensive though, right?

    I am sure there are better knives than the Ginga as well, if you want to keep upping the cost, no?

  5. #5
    Senior Member rdpx's Avatar
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    Quote Originally Posted by TB_London View Post
    Nice work on the sab

    Was a carbonext in the BST already in the UK which is a good deal.
    Stones wise you could get a king 4k and/or a strop and compound as the budget option, or for more money could go for a nicer finishing stone and strop.
    i am afraid i don't really understand the terminology - compound, strop etc?

  6. #6
    Senior Member rdpx's Avatar
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    Quote Originally Posted by ajhuff View Post
    If you are a pro, you always need a longer knife but that's because you are looking for speed. Example, cut two potatoes at once rather than one. At home with no rush? Meh. What feels better in your hand? 210 or 240?

    If you get another stone, I don't think you need anything more than a 6000 stone.

    Not sure of your shipping limitations. The Carbonext is a good knife in my opinion, I have nothing bad to say about it. But... I think the Geshin Ginga is a better knife. My two cents.

    -AJ

    yes its just home use.
    I am used to a 8" Sabatier - though I guess an extra inch is not going to feel crazily large. It all adds cost though.
    I notice the UX10 rockets in price between 210 and 240 (like an extra $100)

    So are you saying that you think I would be fine with the #1000 followed by a #6000 stone?

  7. #7
    Canada's Sharpest Lefty Lefty's Avatar
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    I'd grab the carbonext in the BST, and a 6k and call it done. You can definitely go 1k to 6k (I do all the time).
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

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    Quote Originally Posted by rdpx View Post
    But this knife is $100 more expensive though, right?

    I am sure there are better knives than the Ginga as well, if you want to keep upping the cost, no?
    Whoops . You are correct I did not realize they were $100 apart though I would still argue the Ginga is better bang for the buck. By tonight there will be 10 other opinions on that. An in-betweener would be an Ashi,; very very close the the Ginga. The Ginga is just more refined. I agree with Lefty. Get the Carbonext that's up for sale. And absolutely you can jump from 1000 to 6000. Many may even say that is ideal.

    -AJ

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    Quote Originally Posted by rdpx View Post
    ....One last thing - I was fairly settled on a 210mm knife, but many posts here are making me think I need a 240mm as almost every other post seems to say "i need a longer Gyuto". Do you all think I will regret the shorter knife?.....
    I don't think so. You've got more control with a smaller knife. I think my 210 is more than big enough. Most of the time I use a 180 usuba (vegetable/salad preparation). Given that you've had the same sized knife for years, so why change? You're obviously happy with the smaller sized knives. Nice job on the chips by the way. With regards sharpening stones, I've only gotten serious about them recently and like yourself had one smallish combination stone. Now I've got a 1200 grit King and a Suehiro 5000. At present I can't see the need to go any finer. The 5000 grit gives a mirror like shine as it is. These bigger knife stones (210X70) are pure luxury.

  10. #10
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by Blobby View Post
    I don't think so. You've got more control with a smaller knife.
    BS. the knife i find to be most precise is my big Heiji, which is 280mm on the edge. it goes exactly where i want it to, due to a combination of geometry and weight. my little Heiji, which is 250 on the edge, is not as easy to place, though it's a "handier" knife, as the big Heiji is big. my second most precise is my little Robert Herder carbon sheep's foot parer. my many other knives are in between. length doesn't mean much, when it comes to control.

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